Physico-Chemical and Chromatic Characterization of Malvidin 3-Glucoside-vinylcatechol and Malvidin 3-Glucoside-vinylguaiacol Wine PigmentsQUUADA-MORIN, Natalia; DANGLES, Olivier; RIVAS-GONZALO, Julián C et al.Journal of agricultural and food chemistry (Print). 2010, Vol 58, Num 17, pp 9744-9752, issn 0021-8561, 9 p.Article

Sensory evaluation of bitterness and astringency sub-qualities of wine phenolic compounds: synergistic effect and modulation by aromasFERRER-GALLEGO, Raúl; HERNANDEZ-HIERRO, José Miguel; RIVAS-GONZALO, Julián C et al.Food research international. 2014, Vol 62, pp 1100-1107, issn 0963-9969, 8 p.Article

Influence of the physiological stage and the content of soluble solids on the anthocyanin extractability of Vitis vinifera L. cv. Tempranillo grapesHERNANDEZ-HIERRO, Jose Miguel; QUIJADA-MORIN, Natalia; RIVAS-GONZALO, Julián C et al.Analytica chimica acta. 2012, Vol 732, pp 26-32, issn 0003-2670, 7 p.Conference Paper

Feasibility study on the use of near infrared spectroscopy to determine flavanols in grape seedsFERRER-GALLEGO, Raúl; HERNANDEZ-HIERRO, José Miguel; RIVAS-GONZALO, Julián C et al.Talanta (Oxford). 2010, Vol 82, Num 5, pp 1778-1783, issn 0039-9140, 6 p.Article

Influence of different phenolic copigments on the color of malvidin 3-glucosideGOMEZ-MIGUEZ, Manuela; GONZALEZ-MANZANO, Susana; ESCRIBANO-BAILON, M. Teresa et al.Journal of agricultural and food chemistry (Print). 2006, Vol 54, Num 15, pp 5422-5429, issn 0021-8561, 8 p.Article

Polyphenolic, polysaccharide and oligosaccharide composition of Tempranillo red wines and their relationship with the perceived astringencyQUIJADA-MORIN, Natalia; WILLIAMS, Pascale; RIVAS-GONZALO, Julián C et al.Food chemistry. 2014, Vol 154, pp 44-51, issn 0308-8146, 8 p.Article

Hemisynthesis and Structural and Chromatic Characterization of Delphinidin 3-O-Glucoside-Vescalagin Hybrid PigmentsGARCIA-ESTEVEZ, Ignacio; JACQUET, Rémi; ALCALDE-EON, Cristina et al.Journal of agricultural and food chemistry (Print). 2013, Vol 61, Num 47, pp 11560-11568, issn 0021-8561, 9 p.Article

Determination of phenolic compounds of grape skins during ripening by NIR spectroscopyFERRER-GALLEGO, Raúl; HERNANDEZ-HIERRO, José Miguel; RIVAS-GONZALO, Julián C et al.Lebensmittel - Wissenschaft + Technologie. 2011, Vol 44, Num 4, pp 847-853, issn 0023-6438, 7 p.Article

Influence of climatic conditions on the phenolic composition of Vitis vinifera L. cv. GracianoFERRER-GALLEGO, Raúl; HERNANDEZ-HIERRO, José Miguel; RIVAS-GONZALO, Julián C et al.Analytica chimica acta. 2012, Vol 732, pp 73-77, issn 0003-2670, 5 p.Conference Paper

Multivariate analysis of the polyphenol composition of Tempranillo and Graciano red winesGARCIA-MARINO, Matilde; HERNANDEZ-HIERRO, Jose Miguel; SANTOS-BUELGA, Celestino et al.Talanta (Oxford). 2011, Vol 85, Num 4, pp 2060-2066, issn 0039-9140, 7 p.Article

Thermodynamic and Kinetic Properties of a New Myrtillin-Vescalagin Hybrid PigmentGARCIA-ESTEVEZ, Ignacio; GAVARA, Raquel; ALCALDE-EON, Cristina et al.Journal of agricultural and food chemistry (Print). 2013, Vol 61, Num 47, pp 11569-11578, issn 0021-8561, 10 p.Article

Behaviour and characterisation of the colour during red wine making and maturationGARCIA-PUENTE RIVAS, Enrique; ALCALDE-EON, Cristina; SANTOS-BUELGA, Celestino et al.Analytica chimica acta. 2006, Vol 563, Num 1-2, pp 215-222, issn 0003-2670, 8 p.Conference Paper

Relationship between skin cell wall composition and anthocyanin extractability of Vitis vinifera L. cv. Tempranillo at different grape ripeness degreeHERNANDEZ-HIERRO, José Miguel; QUIJADA-MORIN, Natalia; MARTINEZ-LAPUENTE, Leticia et al.Food chemistry. 2014, Vol 146, pp 41-47, issn 0308-8146, 7 p.Article

Colorimetric characteristics of the phenolic fractions obtained from Tempranillo and Graciano wines through the use of different instrumental techniquesGARCIA-MARINO, Matilde; ESCUDERO-GILETE, M. Luisa; ESCRIBANO-BAILON, M. Teresa et al.Analytica chimica acta. 2012, Vol 732, pp 153-161, issn 0003-2670, 9 p.Conference Paper

Flavanol-anthocyanin condensed pigments in plant extractsGONZALEZ-PARAMAS, Ana M; LOPES DA SILVA, Fatima; MARTIN-LOPEZ, Pilar et al.Food chemistry. 2006, Vol 94, Num 3, pp 428-436, issn 0308-8146, 9 p.Article

Statistical correlation between flavanolic composition, colour and sensorial parameters in grape seed during ripeningFERRER-GALLEGO, Raúl; GARCIA-MARINO, Matilde; HERNANDEZ-HIERRO, José Miguel et al.Analytica chimica acta. 2010, Vol 660, Num 1-2, pp 22-28, issn 0003-2670, 7 p.Conference Paper

Colour and pigment composition of red wines obtained from co-maceration of Tempranillo and Graciano varietiesGARIA-MARINO, Matilde; HERNANDEZ-HIERRO, José Miguel; RIVAS-GONZALO, Julian C et al.Analytica chimica acta. 2010, Vol 660, Num 1-2, pp 134-142, issn 0003-2670, 9 p.Conference Paper

Development of a fractionation method for the detection and identification of oak ellagitannins in red winesGARCIA-ESTEVEZ, Ignacio; ESCRIBANO-BAILON, M. Teresa; RIVAS-GONZALO, Julián C et al.Analytica chimica acta. 2010, Vol 660, Num 1-2, pp 171-176, issn 0003-2670, 6 p.Conference Paper